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Thursday, May 12, 2011

Lemon Tea Cakes

From the kitchen of One Perfect Bite...I have a treat that I suspect will really please any lemon lovers who pass this way tonight. I found the recipe for these tea cakes several weeks ago, but postponed testing it for lack of time. I finally got to the recipe this afternoon and I'm really delighted with the results. These petite cakes are really easy to make and they're packed with flavor that's sure to please anyone who favors tart desserts. I'm also taken with their appearance. I love their spare simplicity and I'm taken by the way they glisten when light hits their simple glaze. These would be perfect for a bridal or baby shower and they are a natural addition to a table set for an afternoon or high tea. While I've seen this recipe in several places, I was able to trace its origins back to the Better Homes and Gardens website. I don't think this is a new recipe. Their version of the recipe uses shortening rather than butter and that is more typical of mid-century recipes than those written today. For the record, I used unsalted butter to make the tea cakes, which, by the way, are simply inverted cupcakes. I had anticipated the recipe would make about 24 cupcakes. That didn't happen and I ended up with 16 nicely sized cakes instead. If you are a lemon lover, I know you'll enjoy these cakes. Here's the recipe.

Directions:1) Grease and lightly flour twenty to twenty-four 2-1/2-inch muffin cups. Preheat oven to 350 degrees F.2) Combine flour, baking powder, and salt; set aside.3) In a large mixing bowl beat butter in bowl of an electric mixer until smooth. Add sugar and beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture in three parts and milk in two, beating on low to medium speed after each addition just until combined. Stir in 1 tablespoon lemon peel. Spoon batter into prepared muffin cups.4) Transfer to oven and bake for 20 to 25 minutes, or until a wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans. Place cupcakes upside-down on wire racks set over waxed paper.5) In a small mixing bowl, stir together the 2/3 cup sugar and lemon juice. Brush sugar mixture over warm cupcakes until all is absorbed. Cool completely. Cover and store in the refrigerator for up to 5 days or in an airtight container in the freezer for up to 2 months.Yield: 20 to 24 cakes.

Citrus flavor! Oh this lemon tea cake with lemony glaze. I LOVE it! I am so weak when it comes to citrus flavor... My mouth is watering and it's midnight! I wish I can take a bite this yummy treat...Thanks for posting this recipe Mary!

Mary, these are a delight to the eyes as well as to the taste buds!! I love their simplicity, too, and the way you found the perfect flower for each of them... not only 'one perfect bite,' but 'one perfect sight!' Thank you. blessings ~ tanna

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I don't know why I never thought to simply turn my cakes over and make cute tea cakes. Do you level them on top (which then becomes the bottom) to make sure they rest flat, or do these naturally come out that way?

Hi Mary, thank you for dropping by and leaving me nice comment on my blog! This is my first time to yours as well and I'm so happy to have seen it. You have beautiful pictures and delicious sounding recipes. I can't wait to try some out :)

Perfect timing, Mary! I'm hosting a tea for a friend's birthday next week & am in recipe-gathering mode! I just ordered some mini-bundt pans in the shape of flowers - this recipe will be perfect! I'll be sure to link back when I post them. xoxo

Looks like Blogger is up and running again - my site too! These cakes look so pretty and I love that they are made in individual portions. It's always fun to have your own little dessert, specially made for you! I love all things LEMON :) ~Tracy

Thank goodness! I thought I had dreamed this recipe. I was on vacation and was sure you had posted this recipe which I "cataloged" to do for a shower. I came home yesterday. No "Blogger" then no lemon tea cake recipe. I'm either dreaming again, or, here it is. I hope the latter.

A very sophisticated take on a cupcake. I love it. I usually use a simple syrup with lemon juice to imbibe cakes, but I like the thought of the thicker sugar and lemon juice mixture saturating the warm cakes. And, thank you for the lemon tart link love!

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